AKTU Principles of Food Engineering (HTPF401) Syllabus PDF – B.Tech Honors Degree in Process & Food Engineering
Principles of Food Engineering HTPF401
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- Semester 4
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Syllabus — Principles of Food Engineering
Download PDFHTPF401 · 3 credits · L-T-P 2-1-0
| Pre-requisites (if any) | Basic knowledge of Heat & Mass Transfer. |
Course Outcomes
Course Outcomes
Course Outcomes
| CO 1 | Understand food industry, constituents, quality, and nutrition. Explore additives, standards, and processing methods. Control deteriorative factors. | K2 |
| CO 2 | Familiar with agricultural-to-food processing, classify transfer operations, and analyze to estimate transfer rates based on driving force. | K1 & K4 |
| CO 3 | Understand heat transfer concepts, including conduction, convection, and radiation. analyze steam generation, fuel utilization, and process controls in food processing. | K2 & K4 |
| CO 4 | Understand heat exchangers and analyze effectiveness, and unsteady state heat transfer. Gain skills in numerical methods. Explore experimental procedures for heat transfer. | K2 & K4 |
| CO 5 | Comprehend mass transfer, including diffusion and Fick's Law. Explore equimolar counter diffusion, convective mass transfer, and unsteady state mass transfer. | K2 |
K1- Remember, K2- Understand, K3- Apply, K4- Analyze, K5-Evaulate, K6- Create General aspects of food industry, world food demand and Indian scenario, Constituents of food, quality and nutritive aspects. Food additives, standards, deteriorative factors and their control, preliminary processing methods, conversion and preservation operation.
Overview of the processing operations carried out for converting agricultural produce to food; Classification into momentum, heat and mass transfer operations; Necessity of estimating their transfer rates as function of driving force.
Heat Transfer: Steady state heat transfer in conduction, convection and radiation; overall heat transfer coefficient; Forced, natural convection, condensation and boiling heat transfer; generation of steam, fuel utilization, electric power utilization, process controls in food processing, systems for heating and cooling food products, thermal properties of foods.
Tubular and plate and fin type heat exchangers and estimation of their effectiveness; NTU-Effectiveness relationship; Unsteady state heat transfer in plate, cylinder and spherical bodies; Numerical methods in heat transfer. Equipment and experimental procedure used in heat conduction, convection and radiation heat transfer.
Mass Transfer: Molecular diffusion and Ficks Law; Steady state mass transfer in equimolar counter diffusion and diffusion through stagnant medium; Diffusion through varying cross sectional area; Convective mass transfer and mass transfer coefficient; Mass transfer coefficients; Unsteady state mass transfer in plate, cylinder and spherical bodies; Analogy between momentum, heat and mass transfer.
Suggested Readings
- Singh RP 1991. Fundamentals of Food Process Engineering. AVI Publisher.
- Singh RP and Heldman DR 1993. Introduction to Food Engineering. Academic Press.
- Sahay KM and Singh KK. 1994. Unit Operation of Agricultural Processing. Vikas Publ. House
- Suvendu Bhattacharya. 2014. Conventional and Advanced Food Processing Technologies. Wiley Publishing.
- Nag P. K. 2011. Heat and Mass Transfer. McGraw Hill Education India Pvt. Ltd
- George S and Athanasios EK. 2015. Handbook of Food Processing Equipment. Springer.
- Heldman DR and Lund BD. 1992. Hand Book of Food Engineering. Marcel Dekker.
- Earle RL. 1985. Unit Operations in Food Processing. Pergamon Press.
- Fellows P. 1988. Food Processing Technology: Principle and Practice. VCH Publisher.
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